1 month ago

Cheddar Roasted Cauliflower

This rustic veggie side dish is creamy, cheesy and so satisfying!

6 servings
Preparation time: 1 hour

Ingredients

  • 1 cup cauliflower, cut up into florets
  • 2 cups Swiss chard, chopped
  • 4 tablespoons unsalted butter (½ stick)
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup Black Diamond Reserve 1 Year Old Aged Cheddar, grated
  • 2 tablespoons fresh oregano, chopped
  • 1 cup cherry tomatoes
  • 1 tablespoon unsalted butter
  • ¼ cup panko bread crumbs
  • ½ cup Black Diamond Reserve 1 Year Old Aged Cheddar, grated

Directions

  1. In a large pot of boiling salted water, blanch the cauliflower for 2 minutes and place in cold water. Set aside.
  2. Add the Swiss chard to the water and blanch for 30 seconds; remove and place in a separate bowl of cold water. Set aside.
  3. In a medium pot, heat the 4 tablespoons of unsalted butter. Once melted, add the flour and gently cook on medium heat for 30 seconds.
  4. Using a whisk, add in the milk slowly, continuously whisking to avoid lumps.
  5. Season with salt and pepper; add in 1 cup Black Diamond Reserve 1 Year Old Cheddar cheese. Stir until melted and combined, then add in the oregano and set aside.
  6. Butter a 9-inch round baking dish or a 9×13-inch oven-safe dish.
  7. Mix the cauliflower, Swiss chard, cheese sauce and cherry tomatoes in a bowl, then place in the Pyrex dish.
  8. Melt the 1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black Diamond Reserve 1 Year Old Cheddar.
  9. Sprinkle the panko mixture over the cauliflower mixture and bake in the oven at 375 F for 35 minutes until bubbly and golden brown.
  10. For extra crunch, set the broiler on high and place your oven-safe dish back in the oven for 3-5 minutes. Pay close attention to not burn the topping.

Recipe source: Black Diamond